Giardiniera
“Giardiniera” translates to “pickled vegetables” or “marinated vegetables”. It is a mixture of carrots, cauliflower, peppers, and celery that are pickled or preserved in vinegar.
Delicious Ways to Use Giardiniera
- Sandwiches and Subs: Add giardiniera to Italian subs, hoagies, or sandwiches for a tangy, crunchy kick.
- Charcuterie Boards: Serve it alongside cheeses, cured meats, and crackers as a tangy condiment.
- Salads: Toss it into pasta salads, grain bowls, or green salads for added flavor and texture.
- Pizza Topping: Sprinkle over pizza slices for a zesty, crunchy topping.
- Snacking: Enjoy it straight from the jar as a tangy snack.
- Meat Dishes: Use as a condiment for grilled sausages, roasted meats, or chicken.
- Deviled Eggs: Mix some giardiniera into the filling for a flavorful twist.
- Eggs: Top scrambled eggs or omelets with chopped giardiniera for extra zest.
- Dips and Spreads: Blend it into cream cheese or hummus for a flavorful dip.
Vegetable Combinations
- Traditional: Cauliflower, carrots, celery, peppers, and olives.
- Spicy: Add banana peppers, jalapeños, or chili flakes for heat.
- Extra Crunch: Use crunchy vegetables like snap peas or fennel bulbs.
- Seafood-Inspired: Incorporate capers or anchovies for umami depth.
Flavor Variations
- Herb-Infused: Add fresh herbs like oregano, thyme, or basil.
- Garlic Lover: Increase garlic quantity or add roasted garlic for a richer flavor.
- Citrus Zest: Include lemon or orange zest for brightness.
- Sweet and Spicy: Mix in a touch of honey or sugar along with chili flakes.
Pickling Liquid
- Vinegar Base: Use white wine vinegar, apple cider vinegar, or red wine vinegar.
- Oil-Infused: Add olive oil after pickling for a different texture and flavor.
- Spice Mix: Incorporate black peppercorns, mustard seeds, or bay leaves into the brine.
Fermentation Style
- Lacto-Fermented: Instead of vinegar, ferment vegetables in saltwater for a tangy, probiotic-rich version.
- Quick-Pickled: Use hot vinegar brine for faster preservation.
Giardiniera
“Giardiniera” translates to “pickled vegetables” or “marinated vegetables”. It is a mixture of carrots, cauliflower, peppers, and celery that are pickled or preserved in vinegar.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 3 quarts
- Category: Condiments
- Method: Canning
- Cuisine: Italian
Ingredients
Instructions
In a 6- to 8-quart pot, combine vinegar, sugar, water, salt, pickling spice and turmeric. Bring to a boil, stirring occasionally. Boil for 4 minutes.
Add vegetables, reduce heat and simmer until vegetables are hot, about 5 minutes.
Immediately fill hot quart or pint jars* with mixture, leaving 1/2 inch headspace. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean.
Place hot lids on jar and screw bands on firmly but not to tight (about finger tip tight).
Process quarts or pints in boiling water canner for 15 minutes.
Notes
* Boil jars for 10 minutes in a canning kettle large enough to hold 6 or 7 jars and keep them covered with at least 1 inch of water. Keep jars in kettle till ready to use. Remove jars one at a time and fill with pickles or jam. (You will find that a jar lifter is handy.) Return water in kettle to a boil put jars back into the kettle of boiling water and for pickles only start to time 10 minutes. Canning kettle should have a rack in the bottom for jars. The jars should not sit on the kettle bottom.
Photo credit: (c) Can Stock Photo / bhofack2
